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Pistachio Rosewater Ice Cream
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| Pistachio Rosewater Ice Cream Ingredients: 400 mls of milk 400 mls of double cream 100 g’s of caster sugar | |
| 4 medium | eggs yolks |
| 2 teaspoons | rose-water |
| chopped pistachio nuts | |
Preparation:
If you are using an ice cream maker make sure your bowl is frozen
You will need a storage container
whisk the cream until thick
Method:
Pour the milk into a pan and slowly heat to boiling point.
pour the egg yolks into a bowl and add the sugar and rose-water
Mix in well with a hand whisk
Add the egg yolk and sugar to the milk continuing to whisk
Return to a low heat and stir constantly until the mixture forms a glaze over the back of a wooden spoon but do not let it boil or the ingredients will separate.
Remove from the heat and place to one side until cold
When cold fold the cream into the milk mix and stir in
Either pour this into your freeze bowl and follow the instructions for freeze churning
OR pour into a storage container.
When the Ice Cream is beginning to set add the pistachio nuts and return to the freezer or continue the freeze process.
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